Okra---A southern delight. If you’ve never had it, you are in for a treat. Okra sautees up just fine with tomatoes, onions and squash. A customer told me a quick stir fry prevents any of the goo from coming out. The goo doesn’t
bother me at all. It helps thicken up whatever it is I’m cooking. Here’s one thing I’ve been doing: saute up some onion and garlic. Add some chopped tomatoes and squash. Throw in chopped okra. Cook until everything is tender. Season with hot chile pepper and cilantro or parsley. It’s easy and really delicious. Trust me!
Potatoes---Red ones. Good for roasting, mashing, baking. If you want to boil them, try chopping into more or less equal sizes. Boil until tender. Then add chopped up parsley, lots of chopped garlic, butter and salt and pepper.
Lettuce---Lettuce is making a return after a short hiatus. Make a nice salad or two with tomatoes and a touch of
parsley. Use some in a sandwich. A nice change from cabbage!
Corn---Gold Nuggets. A tender, sweet, crunchy corn. Don’t overcook! Just needs a minute or two in the steamer or boiling water.
Summer Squash---Just a bit. I suggest cooking up with the okra, maybe a bit of corn and of course, onion and
garlic. Have you made fritters yet? There’s a recipe below for patties.
Garlic---Can’t get too much of this if you ask me. Use for just about everything.
Parsley/ Basil---Just a bit in case you want to add to potatoes, okra saute/ stew or make the recipe below.
Tomatoes---Romas and rounds for sauce and salad. Make the spaghetti sauce recipe. It’s easy and has gotten rave reviews in the past. Use for salads and sandwiches.

Baked Tomato Spaghetti Sauce*
Submitted by Barbara and Rich Iverson by way of Healdsburg Farmers' Market

12 (more or less) medium large, firm ripe tomatoes

Salt and pepper to taste
3 - 6 minced cloves garlic

1/2 cup chopped parsley
1/2 cup olive oil

1 lb spaghetti
2 Tbsp butter

1/2 cup fresh basil, chopped
1/2 cup grated Asiago or Parmesan cheese
Cut tomatoes in half width-wise and set in 9 x 13" baking pan, cut side up. Sprinkle with salt and pepper. Mix the garlic, 4 Tbsp olive oil and 1/3 cup parsley (reserving remaining parsley and olive oil) and spread over tops of tomatoes. Bake in a 425 degree oven for 60 - 70 minutes until lightly browned.
In a warm serving bowl, combine butter, remaining parsley and oil, basil and 12 of the baked tomato halves with skins removed. Coarsely mash.
Cook and drain spaghetti according to package directions. Add pasta to tomato sauce and gently mix, adding salt, pepper and cheese to taste. Top with remaining tomato halves and pan juices.
*Add more or less tomatoes or of anything. This recipe is very forgiving.

Zucchini Patties
thanks to Jodi for this recipe---her friend who gave it to her says the kids love it!

3 cups grated zucchini*

3 eggs, beaten
1/2 cup flour

1 - 2 Tbsp grated Parmesan cheese
3/4 tsp salt

1/4 tsp pepper
1/4 tsp garlic powder (I use garlic)

1/2 tsp baking powder
Mix and fry in oil over medium-high heat. Eat!
*Can use any kind of summer squash. Also, may have to cut recipe in half.

VOLUNTEERS NEEDED: We have a lot of dried beans this year: hundreds of pounds of many different varieties. We are in need of people who would like to help winnow/ clean them up. It is a rather soothing, relaxing experience. If you want to check it out, call or come by the Farm Stand. That’s where the winnowing table is. We will be doing this most of the time from now until all the beans are cleaned.
FARMERS MARKET HELPER NEEDED: Lee goes to the Ferry Plaza Farmers’ Market every Saturday morning. She is really busy right now and could use someone to go with her and help. If you are interested call either Lee at 433-5666 or Evie at 837-8366. Thanks
Remember to Come Visit: All of you who pick up at drop off locations, remember to come visit the farm. We want you to see where and how your vegetables are grown and we want to meet all of you.



Come visit: Please all of you who pick up at drop off locations, come visit. We are open Saturdays from 11 to 6 and you are all more than welcome to come take a walk in the field and visit with your vegetables/ fruits.

HONEY: We’ve got honey from the field: Tierra Vegetables Estate Honey. It is really sweet and flavorful. Scott, our beekeeper at Nelson Family Apiary, is using it for his honey of the month! We can put it in your box. We’ve got two sizes: 10 oz for $8.50 and 20 oz for $12.00. Let me know.



PLASTIC BAGS; We need lots of CLEAN plastic bags, please. We go through a lot and are not ordering any more until we can get the non-GMO biodegradable ones.



PICKLE NEWS: PICKLES! We have pickles! For those of you who remember from last year, we have great old fashioned dill pickles. They are fermented in a crock the old fashioned way and are crisp and slightly sour. Come have a taste and get a few pickles.






PICK UP POLICY NOTE: We are experiencing an issue with boxes not being picked up at various locations, including the Farm Stand, on a timely manner. We understand that sometimes you forget or something comes up that you can’t get your box of vegetables. If this happens, please call me at 696-8148 and we will bag it up for those picking up at the farm or hold it at the drop off locations. Otherwise, boxes left over 24 hours will be donated or used by our hosts. Thank you.

Reminder: The Farm Stand is open Tuesdays, Thursdays, Fridays and Saturdays from 11 to 6:00.

VISIT THE FARM: Please come on in for a visit whenever you can and bring the kids!


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EGGS---Our chickens are starting to lay their eggs! Hooray. These beautiful and delicious eggs are available at the Farm Stand. Better watch out, though: the customers at the Ferry Plaza Farmers' Market would take them all if we'd let them. You all get priority! Come check them out and see what a really fresh egg looks and tastes like.




Calling all loyal CSA members. We would love to put your recipes in the Menu. If you have anything that you'd like to share, please e-mail me at evie@tierravegetables.com and most likely your recipe (or comment) will make its way to this little Menu.

Regular Season starts May 29th. If you want to sign up and you haven’t yet, please call or e-mail.

Reminder: The Farm Stand is now open Tuesdays, Thursdays, Fridays and Saturdays from 11 to about 5:30. Come on in. Bring the kids!